White Pizza with Mushrooms

Ingredients

• 2 tablespoons cornmeal 
• 3.3 cups flour divided
• 1 tablespoon rosemary fresh chopped
• 0.5 cup philadelphia savory garlic cooking creme 
• 8 ounce italian* five cheese shredded with a touch of philadelphia kraft
• 1 tablespoon olive oil 
• 1 small onion red cut into 1/2-inch-wide wedges
• 6 ounces mushroom caps sliced
• 1 tablespoon sugar 
• 1 cup warm water 105 degrees to 115 degrees F
• 0.3 ounce yeast 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap

Directions

1. Add warm water to combined yeast and sugar in large bowl; stir.
2. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and forms soft dough.
3. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball.
4. Place in separate large bowl brushed with 1 Tbsp. oil; turn dough over. Cover with plastic wrap.
5. Let rise in warm place 1 hour or until doubled in volume.
6. Meanwhile, cook onions and sugar in remaining oil in medium skillet on medium-low heat 10 to 12 min. or until onions are caramelized, stirring occasionally.
7. Add mushrooms; cook 5 min., stirring occasionally.
8. Heat oven to 450 degrees F. Spray baking sheet with cooking spray; sprinkle with cornmeal. Pat dough into 13x9-inch rectangle on prepared baking sheet.
9. Bake 5 min.
10. Spread with cooking creme; top with vegetable mixture, rosemary and shredded cheese.
11. Bake 10 to 12 min. or until crust is golden brown and cheese is melted.